12 fresh oysters
2 Tbsp white wine
4 egg yolks, beaten
1 Tbsp clarified butter (ghee)
4 tsp shallots, finely chopped
⅛ tsp black peppercorn, cracked
½ C Champagne
½ C sea beans (substitute with thinly sliced caperberry or asparagus, or omit)
½ Tbsp olive oil
Lemon wedges, to garnish
Caviar, to garnish
Prepping time: 15 minutes / Cooking time: 35 minutes (excludes sous vide cooking)
4
On a bed of sea salt, carefully set the cleaned oyster shells as flat as possible. Add a small amount of the sea beans, then place the chilled fresh oyster and a top with a spoonful of the sabayon sauce. Garnish with caviar and freshly squeezed lemon. Serve immediately.
Beet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.
A salt crust stands in for a sous vide pouch in this delicious seafood dish with a beautiful presentation.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.